Ingredients with Measurements:
- 4 corn tortillas
- 1/2 lb chorizo sausage, casings removed
- 1/2 onion, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 garlic clove, minced
- 1 can (14 oz) diced tomatoes, drained
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- 4 large eggs
- 1 avocado, sliced
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a spatula, until browned and crispy, about 8-10 minutes. Remove the chorizo from the skillet and set aside.
2. In the same skillet, add the onion, jalapeño, and garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the drained tomatoes, cumin, salt, and pepper to the skillet. Cook for 5-7 minutes, until the mixture has thickened.
4. Make four wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook until the eggs are set, about 5-7 minutes.
5. While the eggs are cooking, heat the tortillas in a separate skillet over medium heat until warmed through.
6. To serve, place a tortilla on each plate and top with the tomato mixture and eggs. Divide the chorizo and avocado slices among the plates. Garnish with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for cooking chorizo and vegetables, medium heat for warming tortillas, and low heat for cooking eggs.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 455
Fat: 31g
Carbohydrates: 23g
Protein: 22g
Fiber: 7g
Sugar: 5g
Sodium: 1075mg
Substitutions for ingredients:
- You can use any type of sausage instead of chorizo.
- If you don't have jalapeño peppers, you can use other types of chili peppers or omit them altogether.
- You can use fresh tomatoes instead of canned, but you may need to adjust the cooking time.
Variations:
- You can add black beans or refried beans to the tomato mixture for extra protein and fiber.
- Instead of avocado, you can use guacamole or sliced tomatoes.
- You can add shredded cheese on top of the eggs for extra flavor.
Tips and tricks:
- Make sure to drain the canned tomatoes well to prevent the tomato mixture from becoming too watery.
- If you prefer your eggs more well-done, cook them for a few extra minutes.
- You can make the tomato mixture ahead of time and reheat it when you're ready to cook the eggs.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the huevos rancheros on colorful plates to make them look more appetizing.
Garnishes:
Fresh cilantro, sliced avocado, and shredded cheese are all great garnishes for this dish.
Pairings:
This dish pairs well with a side of refried beans or a simple green salad.
Suggested side dishes:
Refried beans, green salad, or cornbread would all be great side dishes for this recipe.
Troubleshooting advice:
If the tomato mixture is too watery, cook it for a few extra minutes to thicken it up.
Food safety advice:
Make sure to cook the eggs until they are set to prevent any risk of foodborne illness.
Food history:
Huevos rancheros is a traditional Mexican breakfast dish that typically consists of eggs, salsa, and tortillas.
Flavor profiles:
This dish is spicy, savory, and slightly tangy.
Serving suggestions:
Serve the huevos rancheros with a side of hot sauce or salsa for extra flavor.
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Region: Mexican